Meanwhile, in a small bowl, combine 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and a pinch of allspice.

Cook 6 slices of bacon until crisp, about 6 minutes; drain on paper towels. Finely chop bacon and set aside on a platter.

During the last 3 minutes of grilling, baste corn with maple-mustard glaze. Roll corn in bacon. Serve immediately.

Tips & Techniques

Tip: For a smoky, slightly charred flavor, remove silks and husks, then brush corn with oil before grilling. Prefer a moister kernel? Strip away silks only and grill the ears inside their husks after a 20-minute soak in cold water.

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